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Joe Wicks Wean in 15 cheesy pea quinoa risotto

Published by : Paul

Risottos are awesome for adding in any veg you fancy. This one tastes yummy with the cheese. I think you and your baby will enjoy it!

MAKES 1 ADULT AND 1 BABY PORTION
7 - 9 MONTHS+

1 tbsp unsalted butter or olive oil
1 small onion, finely chopped
1 clove garlic, minced
100g quinoa
600ml hot stock
130g frozen peas, defrosted
80g cheddar, grated
a squeeze of lemon and a handful of chopped herbs, to finish - optional


Melt the butter or heat the oil in a medium saucepan over a medium heat. Add the onion and garlic and gently fry until soft and translucent.
Add the quinoa, stirring to coat it in the mixture. Add in the hot stock, a ladle at a time, waiting for each ladleful to evaporate before adding in the next.

When you have roughly one ladle of stock left, add in the peas and cheese along with the remaining ladle of stock. Stir until creamy and the cheese has melted into the stock. Remove from the heat and add the optional lemon juice and herbs now if you like.

Keeps for 2-3 days covered in the fridge.

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